Bell Peppers Stuffed with a Cauliflower Puree

What goes through your head when you hear Cauliflower? Eww!!!
I know, it is nobody's favorite vegetable! That was before though!
Bob just made some for us last weekend and even the kids loved it!! Bob served it as a side dish for a Roasted Leg of Lamb.

Bell Peppers Stuffed with a Cauliflower Puree

2 heads of Cauliflower
1 16-oz cartons of good quality Chicken Stock
1 whole Boursin Cheese
1/4 cup of milk
4 Tbsp butter
1/2 tsp freshly grated Nutmeg

3 yellow bell peppers
3 red bell peppers

2 Tbsp butter
1/2 cup Whole Wheat Panko Breadcrumbs
2 Tbsp Dijon Mustard
2 Tbsp Fresh Parsley, chopped
1/2 Cup Parmesan cheese, grated


Preheat the oven to 350F.

Steam the cauliflower in the chicken broth until soft but not mushy. Transfer half of the cauliflower to food processor with half the butter, half the Boursin, half the milk and half the nutmeg. Transfer to a large bowl and set aside. Repeat with the rest of the cauliflower.

Cut the peppers in half, clean and pat dry. Set aside.

In saute pan, melt 2 Tbsp butter. Add the Dijon mustard, then the Panko Bread crumbs. Let cook for about 4 to 5 minutes. Remove from the heat and add the Parmesan and the parsley.

Fill the peppers with the cauliflower mixture and top with the breadcrumb mix.

Bake in the oven for about 45 minutes and serve hot.